Tarantula Jacks Thundering Herd Buffalo Tail Chili
Dive into a bowl of bold, smoky flavor with Tarantula Jack's Thundering Herd Buffalo Tail Chili—a hearty, slow-simmered dish packed with tender, fall-off-the-bone buffalo tail (or oxtail, if you prefer), vibrant peppers, and warming spices. Perfect for cozy gatherings or game day feasts, this chili features a rich base of crushed tomatoes and beef broth enhanced with chili powder, smoked paprika, and cumin for a depth of flavor that lingers. Black beans and kidney beans round out the robust texture, while optional toppings like creamy sour cream, shredded cheddar cheese, and fresh cilantro add layers of indulgence. Ready to impress your taste buds? This one-pot wonder is a true crowd-pleaser, ideal for family dinners or chilly evenings when comfort food is a must!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 pounds buffalo tail meat (oxtail can be substituted)
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 28 ounces canned crushed tomatoes
- 3 cups beef broth
- 15 ounces black beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper (optional, adjust to taste)
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped (for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup shredded cheddar cheese (optional, for serving)
Directions
Step 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Step 2
Season the buffalo tail meat with salt and black pepper, then brown it on all sides in the pot. Remove the meat and set it aside.
Step 3
In the same pot, add the diced onion, red bell pepper, and green bell pepper. Sauté for 5-7 minutes until softened.
Step 4
Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
Step 5
Stir in the tomato paste, chili powder, ground cumin, smoked paprika, cayenne pepper (if using), and dried oregano. Cook for 1-2 minutes to toast the spices.
Step 6
Add the crushed tomatoes, beef broth, black beans, kidney beans, and the browned buffalo tail meat back to the pot. Stir well.
Step 7
Bring the chili to a gentle boil, then reduce the heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally, until the buffalo tail meat is tender and falling off the bone.
Step 8
Remove the buffalo tail meat from the pot and shred it off the bones using two forks. Discard the bones and return the shredded meat to the pot.
Step 9
Taste the chili and adjust seasonings as needed (more salt, pepper, or spices). Simmer uncovered for another 20-30 minutes to thicken the chili to your desired consistency.
Step 10
Serve hot in bowls topped with fresh cilantro, sour cream, and shredded cheddar cheese, if desired. Enjoy!
Nutrition Facts
| Serving size | (3967.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4315.7 |
| Total Fat 257.1g | 0% |
| Saturated Fat 102.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 845.7mg | 0% |
| Sodium 7313.2mg | 0% |
| Total Carbohydrate 237.3g | 0% |
| Dietary Fiber 75.2g | 0% |
| Total Sugars 57.1g | |
| Protein 283.2g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 1345.6mg | 0% |
| Iron 57.2mg | 0% |
| Potassium 9355.1mg | 0% |
Source of Calories